Italian Wedding Soup with Turkey Meatballs

Roll up plump turkey meatballs for this hearty and warming soup. A few handfuls of spinach add plenty of green and a hit of lemon juice makes the garlic-spiked broth pop.

What You Get

Garlic 

Basil 

Turkey meatball mix 

Chicken broth

Orzo pasta  

Lemon 

Pre-washed baby spinach

Grated Parmesan cheese 

What You’ll Need

Olive oil 

Salt and freshly ground pepper

Makes 3 servings

30 minutes active time

45 minutes total time

Step 1 

Chop 3 to 4 cloves of garlic. Pick the basil, toss the stems, and tear the leaves. Using a tablespoon, scoop the turkey mixture and shape it into 12 meatballs. (They may be a bit sticky, but you can rub a little olive oil between your palms.) 

Step 2

In a large pot or Dutch oven over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the meatballs and cook in batches until browned on the first side, about 3 to 4 minutes. Flip and cook until browned on the second side, 3 minutes. Transfer the meatballs to a plate and set aside. 

Step 3

Return the pot to medium-high heat, and bring the chicken broth and garlic to a boil. Stir in ½ cup orzo and cook until al dente, 7 minutes or according to package instructions. Lower the heat to a simmer, add the meatballs to the soup, and simmer until firm and no longer pink in the center, 5 minutes. Stir in a squeeze of lemon juice and 2 large handfuls of spinach. Season with salt and pepper. 

Step 4

Ladle the soup into bowls. Scatter with the Parmesan cheese and basil. Season with more pepper, drizzle with olive oil, and serve warm.

Contains: milk, eggs, wheat.